超声处理结合碱提酸沉法提取葵花粕蛋白的工艺研究  

Study on Extraction of Sunflower Seed Meal Protein by Ultrasonic Treatment Combined with Alkali Extraction-Acid Precipitation

作　　者：朱效兵[1] 石晶红[1] 郭瑞[1] 韩育梅[2] 包晓兰[2] 

机构地区：[1]河套学院农学系,巴彦淖尔015000 [2]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品工业》2017年第8期95-99,共5页The Food Industry

基　　金：2015年河套学院科学技术研究项目自然科学青年项目(项目编号:HYZQ201413)

摘　　要：葵花粕蛋白即葵花粕分离蛋白,是从脱脂油用葵花的副产品葵花粕中提取出来的蛋白。成本低,营养价值高,有较好的工艺特性,在食品工业中有很大的应用空间。为了进一步提高葵花粕蛋白的提取率,研究采用超声处理葵花粕结合碱提酸沉法提取葵花粕蛋白,通过单因素试验和正交试验对提取工艺进行优化研究。研究表明,葵花粕在超声处理后,利用碱提酸沉法提取蛋白的最佳工艺条件为pH 8.0、温度55℃、时间60 min、料液比1︰15(g/m L),此工艺条件下,葵花粕蛋白提取率为73.85%。The sunflower seed meal protein, which was the sunflower isolated protein, was extracted from sunflower seed meal of the by product of defatted oil sunflower. Low cost, high nutritional value, and better technology characteristics made this protein have more application in the food industry. In order to improve the extraction rate of sunflower seed meal protein, the ultrasonic treatment combined with alkali extraction-acid precipitation was used to extract the sunflower seed meal protein. Based on the single-factor and orthogonal experiment, the extraction technology was optimized. The results showed that after the sunflower seed meal was dealt with ultrasonic treatment, alkali extraction-acid precipitation method was used to extract the protein. The optimum technological conditions were pH 8.0, temperature 55 ℃, time 60 min, liquid ratio 1 ： 15 （g/mL）, and the extraction rate of sunflower seed meal protein was 73.85%.

关 键 词：超声波处理 葵花粕 碱提酸沉法 葵花粕蛋白 蛋白质提取率 

分 类 号：TQ936[化学工程] TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]